Polynesian Pork Canton

• 2 Tbsp. peanut oil (vegetable oil)
• 1 lb. boneless pork
• 1 green pepper, cut in small pieces
• 1 c. drained pineapple chunks
• 1 c. sliced celery
• 2 Tbsp. catsup
• 1 (10 1/2 oz.) can condensed chicken broth
• 1/2 c. white vinegar
• 1/3 c. sugar
• 2 Tbsp. cornstarch

1. In a large skillet, heat oil until it starts to smoke.
2. Add pork, cut into 1/8-inch strips.
3. Stir quickly over high heat until pork is cooked, about 4 minutes.
4. Add remaining ingredients except cornstarch.
5. Cover and cook until vegetables are tender but crisp, about 6 minutes.
6. Mix cornstarch and 1/4 cup water; stir in quickly.
7. Cook, stirring, until mixture bubbles and thickens. Season to taste with salt.
8. Serve with hot rice.

peanut oil, boneless pork, green pepper, pineapple, celery, catsup, condensed chicken broth, white vinegar, sugar, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=920896 (may not work)